Quinoa Pilaf

Prep Time
15 min
Cook Time
25 min
Recipe Details
  • 1 tsp vegetable oil
  • 2 small uncooked shallot(s), minced
  • 1 clove(s) garlic clove(s), minced
  • 1 1/2 cup(s) uncooked quinoa, rinsed (unless pre-rinsed purchased)*
  • 1/2 cup(s) raisins, chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 3 cup(s) canned chicken broth
  • 1/3 cup(s) salted dry-roasted pistachio nuts, coarsely chopped
  • 2 Tbsp cilantro, fresh, chopped, or more to taste
  1. Heat oil in large nonstick skillet over medium heat. Add shallot and garlic; cook, stirring occasionally, until shallot is transparent, about 3 to 4 minutes.
  2. Add quinoa; toast for 1 minute.
  3. Stir in raisins, cinnamon, salt and pepper.
  4. Pour in broth; bring to a boil over high heat. Reduce heat to low; cover and simmer until quinoa bursts its skin, is tender and liquid is absorbed, about 20 minutes.
  5. Set quinoa aside, covered, for 5 minutes. Remove cover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools. Just before serving, sprinkle with pistachios and cilantro. Yields about 1/2 cup per serving.
*To rinse quinoa, place quinoa in a fine-mesh sieve. Place under cold running water until the water runs clear; drain well.

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